Save this delicious dish for a weekend morning when you are not in a rush. You can use fresh or thawed frozen unsweetened raspberries.
Resistant Starch: 1.2g
In a large bowl, whisk together eggs, milk, and vanilla.
Lightly dip bread slices in egg mixture; pat shredded coconut onto both sides of bread.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add bread slices; cook 4 minutes on each side or until golden.
Combine raspberries and maple syrup in a small microwave-safe bowl. Microwave at HIGH 30 seconds. Serve over French toast.
The CarbLovers Diet
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